Introducing the delicious and mouth-watering Smoked Beef Back Ribs recipe! If you’re a fan of barbeque and smoky flavors, then this recipe is perfect for you.
This smoked beef back ribs recipe requires a pellet smoker, BBQ knife, meat thermometer, butcher paper or foil, yellow mustard, and seasonings of your choice.
It’s best suited for those who love to entertain and impress their guests with delicious meals.
It’s a great option for backyard barbecues, family gatherings, or even a special date night in. The combination of the smokey flavors from the pellet smoker, the tangy yellow mustard, and the bold seasonings make for a truly unforgettable meal. sm
Get ready to impress your taste buds and those of your guests with this Smoked Beef Back Ribs recipe.
The end result is juicy, tender, and smoked beef back ribs that will have everyone coming back for seconds.
So, let’s get started on this delicious journey of creating the perfect Smoked Beef Back Ribs!
How To Make Smoked Beef Back Ribs
Step 1: Start the Smoker
In this step, you’ll be getting the pellet smoker ready to smoke the ribs. First, fill the hopper of the pellet smoker with the desired type of wood pellets. The type of wood you use will affect the flavor of the ribs, so choose one that you like. Popular options include hickory, mesquite, and apple. Next, set the temperature to 225°F. Let the smoker preheat while you work on the next steps.
Step 2: Prepare the Ribs
Before you start seasoning the ribs, you need to prepare them. First, remove the membrane from the back of the beef back ribs.
This can be done by using a knife or butter knife to loosen it from one end and then pulling it off with your fingers.
The membrane can also be scored in several places, making it easier to remove. Basically, beef back ribs is a leftover section of the prime rib and ribeye steaks. Once the membrane is off, trim any excess fat from the rib.
This will make the ribs look neat and also prevent them from becoming too greasy.
Step 3: Season The Ribs
In this step, you’ll be coating the ribs and the side of the rib bones with yellow mustard and then seasoning them.
The yellow mustard will act as a binder, helping the seasoning to stick to the ribs and create a nice dark bark.
Once the mustard has been applied, season the ribs liberally on all sides with our BBQ Hero Beef Rub, or with just salt and pepper.
Make sure to cover all sides of the ribs so that every bite will be full of flavor.
The seasoning is that much perfect you don’t need to think use BBQ sauce or apple cider vinegar.
Step 4: Smoke The Ribs
Now it’s time to smoke the ribs. Place the ribs meat side up on the grill grates of the pellet smoker.
Close the lid and let the ribs smoke for 3 hours. During this time, you’ll be able to smell the delicious aroma of the smoke and seasonings without using any barbecue sauce.
Step 5: Wrap The Ribs
At this point, the ribs should be about 165 degrees F. The exterior of your ribs should have darkened and the bark set.
Now, wrap the ribs in butcher paper to help keep them moist. Butcher paper is a type of paper that is specifically designed for smoking meat and will help to lock in the moisture and flavor of the ribs.
Foil will also work, but it will soften the bark in the end.
Step 6: Back In The Smoker
Return the wrapped ribs to the smoker and smoke for another 1-3 hours, or until the internal temperature reaches 205°F.
You can use a meat thermometer to check the temperature of the ribs. Once they have reached 205°F, they are ready to come off the smoker.
Step 7: Rest And Serve
Remove the ribs from the smoker and let smoked beef back ribs rest for 30 minutes.
This will allow the flavors to settle and the juices to redistribute throughout the meat.
Cut the ribs into individual pieces and serve. Enjoy your delicious smoked meats of beef back ribs!
Smoked Beef Back Ribs Quick Tips
Smoked beef back ribs are a delicious and savory treat that can be enjoyed by anyone.
Whether you’re a beginner or an experienced cook, these tips will help you get the most out of your cooking experience.
Choose the right type of wood pellet:
The type of wood pellet you use will affect the flavor of the ribs.
Popular options include hickory, mesquite, and apple. Pick one that you like the aroma of, so the ribs taste the way you want them to.
Use yellow mustard as a binder:
Coating the ribs with yellow mustard before seasoning will help the seasoning stick to the ribs and create a nice dark bark.
Check the internal temperature:
The internal temperature of the ribs should reach 205°F. Use a meat thermometer to check the temperature, and be patient.
Cooking the ribs low and slow will give them the best flavor.
These tips will help ensure that your smoked beef back ribs come out perfectly every time.
So fire up your pellet smoker and get ready to enjoy the delicious flavor of perfectly smoked beef back ribs!
Best Beer Pairing For Beef Back Ribs
India Pale Ale (IPA):
An IPA is a hoppy and bitter beer that goes great with the bold and smoky flavors of smoked beef back ribs.
The bitter taste of the IPA helps cut through the rich and savory flavors of the ribs, making it an ideal pairing.
Brown Ale:
A rich and nutty brown ale is a great choice for smoked beef back ribs.
The nutty and malty flavors of the beer complement the smoky and savory flavors of the ribs, creating a delicious balance of flavors.
Stout:
A thick and creamy stout is a perfect match for the tender and juicy ribs.
The rich and roasty flavors of the stout help to enhance the smoky and savory flavors of the ribs, making it an ideal pairing for anyone who loves bold and robust flavors. Plus, the creamy mouthfeel of the stout helps to balance out the richness of the ribs.
Related Recipes
Smoked Beef Back Ribs
Equipment
- Wood Pellets Oak wood
- Butcher Paper
- Aluminum foil (optional)
- Paper towel
Ingredients
- 1 rack beef back rib
- 3 tbsp yellow mustard
- 2 tbsp Beef Seasoning
Instructions
- Start the smoker by filling the hopper with desired wood pellets, setting the temperature to 225°F and preheating while preparing the ribs.
- Prepare the ribs by removing the membrane and trimming fat.
- Coat with yellow mustard, then season with a Beef Rub or salt and pepper.
- Smoke the ribs for 3 hours, meat side up on the grill grates.
- Wrap in butcher paper.
- Back in the smoker for 1-3 hours or until internal temperature reaches 205°F.
- Rest for 30 minutes, then cut and serve.
Smoked Beef Back Ribs FAQs
What type of wood pellets should I use for this recipe?
The type of wood you use for this recipe will affect the flavor of the ribs, so choose one that you like. Popular options include hickory, mesquite, and apple.
How long should I smoke beef ribs for?
Smoke the ribs for a total of 4-6 hours, or until the internal temperature reaches 205°F.
Can I use foil instead of butcher paper to wrap ribs in the smoker?
Yes, you can use foil instead of butcher paper to wrap the ribs, but it will soften the bark in the end.
How do I remove the membrane from the back of the ribs?
To remove the membrane from the back of the ribs, you can use a knife to loosen it from one end and then pull it off with your fingers.
The membrane can also be scored in several places, making it easier to remove.
How much seasoning should I use on ribs?
Season the ribs liberally on all sides with a Beef Rub, or with just salt and pepper.
Make sure to cover all sides of the ribs so that every bite will be full of flavor.
Do I need to let ribs rest after smoking them?
Yes, it is recommended to let the smoking beef ribs rest for 30 minutes after smoking them. This will allow the flavors to settle and the juices to redistribute throughout the meat.
How do I know when the ribs are done smoking?
You can use a meat thermometer to check the temperature of the ribs. Once they have reached 205°F, they are ready to come off the smoker.